| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies, Picture |
18 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpore flour |
| 3 |
tb |
Sugar |
| 1/2 |
c |
Butter; no substitutes |
| 1/4 |
c |
Toasted pecans; finely chopped |
| 2 |
tb |
Praline liqueur or milk |
INSTRUCTIONS
1. COMBINE flour and sugar in a medium mixing bowl. Cut in butter till
mixture resembles fine crumbs and starts to cling. Stir in pecans and
liqueur or milk. Work with hands, if necessary, to form into a ball.
2. PRESS I tablespoon of the dough into each madeleine pan, pressing down
to make an indentation in the shell. Bake in a 325 degree oven for 18 to 20
minutes or till edges just start to brown. Remove from pans. Cool on wire
racks.
NOTES : If the dough seems a bit dry, rely on the warmth of your hands to
help form a ball; don't add more liquid.
Recipe by: Better Homes Christmas Cookies 1997
Posted to recipelu-digest Volume 01 Number 507 by Marie Smith
<craftee@sprynet.com> on Jan 12, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”